Suwada Blog
How to Clean a Tea Strainer and Teapot: Stainless Steel, Mesh & Everyday Care
How to clean tea strainers, teapots, fine mesh, glass and other Japanese tea tools without damaging them—plus verified dishwasher guidance for SUWADA products.
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What Is a Yunomi? Japanese Tea Cups, Sizes & Everyday Use
A practical guide to yunomi and Japanese tea cups: why many have no handles, why cup sizes vary by tea, and how ceramic, porcelain and glass affect everyday use.
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How Japanese People Actually Drink Tea Today
Japanese tea culture is much broader than tea ceremony. See how tea fits into everyday life in Japan today — from kyusu-brewed sencha and restaurant tea to tea bags, bottled green tea, guests, work and summer cold brew.
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Cold Japanese Tea: Mizudashi vs Iced Tea
Mizudashi and iced Japanese tea are not the same method. Learn how cold-water extraction changes flavour and caffeine, plus a practical refrigerated cold-brew starting recipe.
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What Is Genmaicha? Japanese Green Tea with Roasted Rice
What is Genmaicha? Learn how Japanese green tea and roasted rice are blended, what the popped pieces really are, how much caffeine it has and how to brew it.
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What Is Gyokuro? How Japan’s Shaded Green Tea Is Made and Brewed
What is Gyokuro? Learn how shading changes this Japanese green tea, how it differs from Sencha and Matcha, and how concentrated low-temperature brewing works.
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What Is Hojicha? Japanese Roasted Green Tea, Taste, Caffeine & How to Brew It
Hojicha is Japanese green tea transformed by roasting. Learn what it is made from, how it tastes, how much caffeine it contains, and how to brew loose-leaf Hojicha.
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What Is Fukamushi Sencha? Deep-Steamed Japanese Green Tea Explained
What is Fukamushi Sencha? Learn how deep steaming changes leaf structure, extraction speed, cloudy liquor, steep time, filtration and teapot choice.
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Tea Strainer vs Infuser vs Tea Dripper: What’s the Difference?
Tea strainer, infuser or tea dripper? Learn how each tool handles leaf space, immersion, filtration, flow, fine particles and everyday Japanese tea brewing.
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How to Brew Sencha: Temperature, Ratio & Steep Time
Learn how to brew Sencha with practical starting ratios, water temperatures and steep times, plus second-infusion, Fukamushi and bitterness troubleshooting.
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Coffee Beans vs Ground Coffee: Is Freshly Ground Always Better?
If you have spent any time reading about coffee, you have probably encountered one of its most repeated rules:
Buy wh...
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Why Is My Pour-Over Coffee Too Weak? A Troubleshooting Guide
Pour-over coffee can taste delicate without tasting weak. A light, transparent cup may still have plenty of sweetness...
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